Best Gluten Free Pizza

Dough:
1 package of Bob's Red Mill Gluten Free Homemade Wonderful Bread
1/4 cup Extra Virgin Olive Oil
2 large Eggs, fresh, whole, raw
1 2/3 cups Milk, 3.25%
1.5 tsp apple cider vinegar
6 tbsp Palm Oil/shortening (for coating pizza stones, and to apply to hands to spread the dough)


toppings:
4 serving Newman's Own Organic Tomato Basil Sauce, 1/2 cup
10 oz Mozzarella Cheese, part skim milk

The bread maker is well worth it, as you cannot mix this dough by hand because it is sticky. To minimize handling, use an oil-sprayed rubber spatula. I've also used potato starch when spreading it by hand onto the pizza stones and that works too.

Generally, all bread-makers start with the wet ingredients first. So, crack 2 eggs in bread-maker container, then add 1 2/3 cup milk, 1 tsp apple cider vinegar, and 1/4 cup of olive oil (do not mix). Then pour package of the wonderful bread mix (minus the yeast packet inside..be careful that the yeast packet doesn't pour out into wet ingredients). Make a well in the dry ingredients and open up yeast packet and pour into well. Carefully place container into bread-maker and put on dough setting and let it go through the mixing and rising cycles. (assist in the mixing cycle the first minute by using an oil-sprayed rubber spatula). Once bread-maker is done, precook oven to 425 degrees and coat 2 large pizza stones with palm oil. Then remove bread dough onto pizza stones using oil-sprayed rubber spatula, separating the dough into 2 even globs of dough onto the pizza stones. Using well greased hands (with palm shortening) spread both dough mounds on their stones, going all the way to the edge of the pan (don't worry if it looks a little thin, it will rise while cooking). Place in hot oven for 12 minutes, then take out and add toppings and cook for another 8-10 minutes. YOU WILL ENJOY!

Serving Size: 16 slices (makes 2 large 16" pizzas)

Number of Servings: 16

Recipe submitted by SparkPeople user B2POSITIVE.